1 4 pound boneless pork shoulder roast 2 tablespoon dried Italian seasoning, crushed 2 tablespoon dried rosemary, crushed 2 tablespoon minced fresh garlic 2 teaspoon fennel seeds, crushed 2 teaspoon ground black pepper 1 ½ teaspoon salt 1 teaspoon crushed red pepper 2 pound cherry tomatoes 1 8 ounce package sliced fresh cremini or button mushrooms 2 cup chopped yellow onion ½ cup dry red wine or beef broth ½ 6 ounce can tomato paste (1/3 cup)
